Short Rib Fried Rice

Short rib fried rice filled with tender pieces of Korean marinated short rib tossed with leftover rice, onions, and lots of garlic. 

I made Korean flanken short ribs with garlic rice for a recent dinner and made this easy short rib fried recipe (galbi fried rice) with the leftovers. This tasty beef fried rice was quick to make and so flavorful! My husband and I enjoyed this rice for lunch and thought it paired nicely with a spicy Asian cucumber salad.

Short Rib Fried Rice

Ingredients:

• 1 tbsp butter or vegetable oil
• ¼ yellow onion, chopped
• 1 tsp toasted sesame oil
• 2 tsp ginger paste
• 2 cloves of garlic, minced
• Pinch of crushed red pepper flakes
• 2½ cups cold leftover garlic rice (for best results–use cold leftover rice!)
• ½ cup of leftover cooked Korean flanken short ribs, cut off of bones, and into small pieces
• 1½-2 tbsp soy sauce, to taste
• 1 large egg, well-beaten

Serving:

• Green onions, sliced
• Toasted sesame seeds
• Spicy chili crisp
• Sriracha

How to Make Short Rib Fried Rice:

Prep the vegetables, whisk the egg, and have all the other ingredients ready before starting the cooking process.

Add the butter or vegetable oil to a large skillet or wok over medium-high heat. Once very HOT, add the onion then cook, stirring occasionally, for 2-3 minutes or until slightly tender.

Add the onion and cook, stirring constantly, for 2 minutes.

Add the toasted sesame oil, ginger, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.

Add the rice and beef and stir until well combined. Add the soy sauce and stir to coat evenly and cook until warmed through, about 2-3 minutes.

Push the fried rice to the side of the wok and add the well-beaten egg. Allow to cook for 45 seconds then stir to scramble. T

oss with the fried rice until well combined. Pour into a serving bowl.

Sprinkle with green onions and toasted sesame seeds then serve immediately with sriracha, chile crisp, and soy sauce on the side. Enjoy.

Short Rib Fried Rice

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Prep Time: 10 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 17 minutes minutes

Course: Main

Cuisine: Asian

Servings: 2

Author: Pam - For the Love of Cooking

Equipment

• Wok or Large Skillet

Ingredients

• 1 tbsp butter or vegetable oil
• ¼ yellow onion chopped
• 1 tsp toasted sesame oil
• 2 tsp ginger paste
• 2 cloves of garlic minced
• Pinch of crushed red pepper flakes
• 2½ cups cold leftover garlic rice for best results–use cold leftover rice!
• ½ cup of leftover cooked Korean flanken short ribs cut off of bones, and into small pieces
• 1½-2 tbsp soy sauce to taste
• 1 large egg well-beaten

Serving:

• Green onions sliced
• Toasted sesame seeds
• Spicy chili crisp
• Sriracha

Instructions

• Prep the meat and vegetables, whisk the egg, and have all the other ingredients ready before starting the cooking process.
• Add the butter or vegetable oil to a large skillet or wok over medium-high heat. Once very HOT, add the onion then cook, stirring occasionally, for 2-3 minutes or until slightly tender.
• Add the toasted sesame oil, ginger, garlic, and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
• Add the rice and beef and stir until well combined. Add the soy sauce and stir to coat evenly and cook until warmed through, about 2-3 minutes.
• Push the fried rice to the side of the wok and add the well-beaten egg. Allow to cook for 45 seconds then stir to scramble.
• Toss with the fried rice until well combined. Pour into a serving bowl.
• Sprinkle with green onions and toasted sesame seeds then serve immediately with sriracha, chile crisp, and soy sauce on the side. Enjoy.

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